Why Make This Recipe
Ina’s Lemon Cake is perfect for anyone who loves a refreshing, zesty dessert. This cake is bright and moist, making it a great choice for gatherings, celebrations, or even just a cozy afternoon tea. Its tangy lemon flavor with a creamy frosting will surely impress your family and friends. Plus, the recipe is straightforward, which means you don’t need to be an expert baker to create something delicious!
How to Make Ina’s Lemon Cake
Ingredients
- 2 sticks unsalted butter, softened
- 2 1/2 cups sugar, divided
- 4 eggs
- Lemon zest from 5 lemons
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup freshly squeezed lemon juice, divided
- 3/4 cup buttermilk, at room temperature
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon lemon juice
Directions
- Preheat the oven to 350ºF. Grease and line with parchment paper two 9-inch round baking tins.
- Beat together the softened butter and 2 cups of sugar until smooth. Add the eggs one at a time, mixing well after each addition. Then, mix in the lemon zest.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture. Then, mix in 1/4 cup lemon juice, buttermilk, and vanilla extract until everything is well combined.
- Divide the batter evenly between the two prepared cake pans. Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, make the simple syrup by mixing 1/2 cup lemon juice and 1/2 cup sugar over medium-high heat until the sugar dissolves. Set aside to cool.
- For the frosting, beat the cream cheese and softened butter together. Add the powdered sugar cup by cup, mixing well and scraping down the sides as needed. Finally, mix in the vanilla and 1 tablespoon of lemon juice.
- Once the cakes are done, take them out of the oven and poke holes all over the surface with a fork. Pour the simple syrup evenly over the two cakes while they are still warm.
How to Serve Ina’s Lemon Cake
Once your cake is frosted and decorated, it’s ready to serve. Cut it into generous slices and enjoy with a cup of tea or coffee. You can add a sprinkle of lemon zest on top for an extra touch or serve it alongside fresh berries.
How to Store Ina’s Lemon Cake
To keep your cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it for longer, you can refrigerate it for up to a week. Remember to bring it back to room temperature before serving for the best taste and texture.
Tips to Make Ina’s Lemon Cake
- Make sure your ingredients are at room temperature for better mixing.
- Don’t skip the simple syrup; it adds moisture and enhances the lemon flavor.
- You can substitute the buttermilk with regular milk in a pinch, but buttermilk gives a richer taste.
Serving Ideas
This lemon cake pairs beautifully with a side of whipped cream or a scoop of vanilla ice cream. It’s also lovely when served with fresh fruits like strawberries or blueberries.
Final Thoughts
Ina’s Lemon Cake is a delightful treat that combines the vibrant taste of lemons with a lovely soft texture. Whether you’re baking for a special occasion or just for fun, this cake is sure to brighten your day and please anyone who takes a bite.
FAQs
1. Can I make this cake ahead of time?
Yes, you can bake the cakes a day in advance and frost them just before serving.
2. Can I use bottled lemon juice instead of fresh?
While fresh lemon juice is recommended for the best flavor, you can use bottled juice in a pinch.
3. How do I know when the cakes are done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done. If there is wet batter, continue baking for a few more minutes.
Ina’s Lemon Cake
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A refreshing and zesty lemon cake that’s moist and perfect for gatherings or cozy afternoons.
Ingredients
- 2 sticks unsalted butter, softened
- 2 1/2 cups sugar, divided
- 4 eggs
- Lemon zest from 5 lemons
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup freshly squeezed lemon juice, divided
- 3/4 cup buttermilk, at room temperature
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F and prepare two 9-inch round baking tins by greasing and lining them with parchment paper.
- Beat together the softened butter and 2 cups of sugar until smooth. Add eggs one at a time, mixing well after each addition. Then mix in the lemon zest.
- In a separate bowl, combine flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, followed by 1/4 cup lemon juice, buttermilk, and vanilla extract until everything is well combined.
- Divide the batter evenly between the two prepared cake pans and bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, make the simple syrup by mixing 1/2 cup lemon juice and 1/2 cup sugar over medium-high heat until the sugar dissolves. Set aside to cool.
- For the frosting, beat cream cheese and softened butter together, add powdered sugar cup by cup, mixing well and scraping down the sides as needed, then mix in the vanilla and 1 tablespoon of lemon juice.
- Once the cakes are done, remove from the oven, poke holes all over the surface with a fork, and pour the simple syrup evenly over both cakes while they are still warm.
Notes
Store in an airtight container at room temperature for up to three days or refrigerate for up to a week. Bring to room temperature before serving for the best taste and texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
